Healthy Recipes

Pasta Carbonara

An ultra-traditional Roman masterpiece crafted from just five high-quality components. Cream, garlic, and onions are cast aside in favor of perfect emulsification, creating a velvety, rich egg-and-cheese sauce that beautifully clings to every strand of spaghetti.

  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 2

Ingredients You'll Need

  • 200g Bronze-die Spaghetti or Rigatoni
  • 100g cured Guanciale (pork cheek), sliced into batons
  • 50g Pecorino Romano cheese, freshly grated
  • 2 large farm eggs (yolks only) + 1 whole farm egg
  • 1 tbsp whole black peppercorns, coarsely crushed

Step-by-Step Instructions

  • 1. Boil Pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until very al dente (about 2 minutes shy of packaging instructions). Reserve 1 cup of starchy pasta water before draining.
  • 2. Crisp Guanciale: Meanwhile, heat a cold large skillet over medium-low. Add the guanciale batons. Render slowly until the fat is completely translucent and the edges become wonderfully crisp. Remove from heat.
  • 3. Whisk Egg Paste: In a bowl, vigorously whisk together your egg yolks, whole egg, grated Pecorino Romano, and half of the crushed black pepper. The mixture should form a thick, concentrated paste.
  • 4. Combine & Emulsify: Toss drained hot pasta directly into the skillet with guanciale and fat. Pour in the egg paste along with 1/4 cup of pasta water. Rapidly stir and shake off-heat to emulsify into a silky, glossy sauce.
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